Stuffed eggplant (with vegetables or mixed) Ingredients: Veggie version - 1 tomato - 1 eggplant - 2 onions - 25 g of - grated Gruyère cheese - ... 1 egg - 100 g of - sausage meat - (or nothing, if you only want with vegetables) Condiments - (salt, pepper, parsley, garlic, basil, olive oil...) - .
Utensils：
- 1 Knife- kitchen knives 1 Oven- ovens 1 baking tray- baking tray 1 Grater- graters 1 1 stoner-
Total time: 55 min Preparation: 15 min Rest:- Cooking: 40 min
Phase 1
Cut the eggplant in half lengthwise. With a knife, split the flesh of the aubergine by making “X”s (this is so that it cooks inside).
Phase 2
Drizzle some olive oil over the surface, and bake at 250° for half an hour.
Phase 3
With a tablespoon, remove the flesh from the eggplants and cut it finely.
Phase 4
Blanch the onions over low heat for a good quarter of an hour without grilling them... after 5 minutes, add sausage meat if you like meat (it's also very good without...)
Phase 5
Then add the tomato cut into small cubes and the garlic, leaving on a very low heat.
Phase 6
Add the eggplant flesh and season. Add the parsley and basil.
Phase 7
And also the beaten egg.
Phase 8
Mix everything well and fill the eggplant halves. cover with grated gruyere.
Phase 9
Return to the oven for 5 to 10 minutes in the still hot oven.
Phase 10
Cool a little, it's good hot or cold.
Phase 11
A+
Utensils：
- 1 Knife- kitchen knives 1 Oven- ovens 1 baking tray- baking tray 1 Grater- graters 1 1 stoner-
Total time: 55 min Preparation: 15 min Rest:- Cooking: 40 min
Phase 1
Cut the eggplant in half lengthwise. With a knife, split the flesh of the aubergine by making “X”s (this is so that it cooks inside).
Phase 2
Drizzle some olive oil over the surface, and bake at 250° for half an hour.
Phase 3
With a tablespoon, remove the flesh from the eggplants and cut it finely.
Phase 4
Blanch the onions over low heat for a good quarter of an hour without grilling them... after 5 minutes, add sausage meat if you like meat (it's also very good without...)
Phase 5
Then add the tomato cut into small cubes and the garlic, leaving on a very low heat.
Phase 6
Add the eggplant flesh and season. Add the parsley and basil.
Phase 7
And also the beaten egg.
Phase 8
Mix everything well and fill the eggplant halves. cover with grated gruyere.
Phase 9
Return to the oven for 5 to 10 minutes in the still hot oven.
Phase 10
Cool a little, it's good hot or cold.
Phase 11
A+